Much of that illness and death is a result of poor culinary sanitation in home kitchens across the fruited plain on Thanksgiving.
- never rinse the turkey;
- do not allow the turkey to thaw out on the countertop;
- do let the turkey thaw out in the refrigerator over the course of several days;
- do allow the turkey to chill out in the sink for 1 or 2 hours on Thanksgiving morning.
Being a purist in this regard, The Motley Monk suggests buttering the turkey and rubbing in some spices, like salt, pepper, thyme, sage, and rosemary. Then, stuff the turkey with dressing (or not, as one might prefer).
Then, roast the turkey but never, ever less than 325⁰. The turkey is done when a thermometer—stuck into the thickest part of the breast meat—registers 165⁰. Remove the turkey from the oven and tent it with aluminum foil. The turkey will continue to cook to about 172⁰-175⁰ which is perfect for juicy, moist turkey meat.
Okay, now it’s time to carve the turkey.
Then, some tips following the feast:
- refrigerate the pumpkin pies; and,
- refrigerate the leftovers within 2 hours.
Follow these tips and have a very healthy and happy Thanksgiving!